🥘 Skillet Baked Beans – The Best Ever
by Chef Charles Knight
The History of Baked Beans
Baked beans have a rich heritage stretching back centuries:
- Native American Roots – Indigenous tribes cultivated beans as a staple protein, slow-cooking them with meats and vegetables into hearty meals that sustained them year-round.
- 17th Century England – When beans crossed the Atlantic, English cooks adapted the dish with navy beans, molasses, and pork, creating the sweet–savory balance we know today.
- Back to the Colonies – This English variation returned to America, where it quickly became a colonial favorite.
- Civil War Rations – By the mid-1800s, baked beans were issued to Union soldiers for their nutrition, portability, and shelf life.
- Modern Tradition – Today, baked beans are a staple at barbecues, campfires, and holiday gatherings, with variations ranging from tangy and spicy to sweet and smoky.
🍴 Homestyle Skillet Baked Beans
Yield: 12 servings
Prep & Cook Time: About 2 hours
Equipment: Large oven-safe sauté skillet with cover
Ingredients
- 2 tbsp unsalted butter
- ½ lb bacon (half chopped, half in strips) — or substitute with ham hocks
- 1 Spanish or yellow onion, diced
- 1 small jalapeño, seeded and diced
- 3–4 cloves garlic, minced
- ½ cup Pepsi (regular or diet; do not substitute Coke for authentic flavor)
- 1 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 cup packed brown sugar
- 1 can (28 oz) navy beans, drained
- 1 can (28 oz) cannellini beans, drained
- 1 can (28 oz) light red kidney beans, drained
-
1 can (28 oz) Great Northern beans, drained
- or 2 lbs. dried beans hydrated.
Instructions
- Preheat oven to 350°F.
- Sauté the bacon – Heat skillet over medium (275–300°F). Melt butter, add bacon, and cook until nearly crisp. Remove and set aside. (The butter adds a rich depth of flavor.)
- Cook aromatics – Drain excess grease, leaving a thin layer. Add onion, jalapeño, and garlic; cook until lightly caramelized, 7–10 minutes.
- Deglaze – Pour in Pepsi, scraping up browned bits. Reduce liquid by half.
- Make the sauce – Stir in ketchup, mustard, Worcestershire, and brown sugar. Return chopped bacon to the skillet. Simmer until thickened, about 15 minutes.
- Add the beans – Fold in all drained beans, stirring to coat well.
- Bake – Transfer skillet to oven (uncovered) and bake 1 hour. In the final 10 minutes, lay bacon strips across the top to crisp.
- Cool & serve – Let rest slightly before serving. For the ultimate flavor, refrigerate overnight and reheat—the flavors deepen beautifully.
🔥 Chef’s Tip: These beans are even better the next day, making them perfect for preparing ahead of barbecues or holiday feasts.
